Best 2 Big Sur Bakery Hide Bread Recipes
BIG SUR BAKERY HIDE BREAD RECIPE
I lived in Big Sur off and on for about 10 years and my heart is still there. I adapted this recipe from 101 Cookbooks. Heidi Swanson says, "The Big Sur Bakery sits back off California's famous Highway 1 a bit, nestled next to a gas station. It's owners, three of them, abandoned the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery. This is a recipe from Terry "Hide" Prince, one of the bakery's earliest friends. If you can imagine a dense, seed and grain-packed English muffin, you're in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. The key to enjoying these delicious little breads (and I can't emphasize this enough), is splitting them open, toasting them until they are deeply golden, then slathering them generously with butter (or drizzling with olive oil or honey). Then sprinkle with a bit more salt. Blissful buttery crunchiness." Terry Hyde, the creator of the recipe says, "There's no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay's, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy. You can substitute water for milk or beer, and spelt for a gluton free bread." There have been mixed reviews on this, so please realize this is a dense bread and please do toast it!
Provided by Sharon123
Categories Breads
Time 1h10m
Yield 15 4
Number Of Ingredients 11
Steps:
- Adjust the oven rack to the middle position and preheat the oven to 350*F.
- Line a baking sheet with parchment paper if desired.
- Place all the dry ingredients in a large bowl(start with just 4 cups of flour, and add the 5th -if necessary- after the liquids have all been mixed in) , stir them together, and make a well in the center. Add the beer and the buttermilk. Mix with a wooden spoon until a thick, wet batter forms. Sprinkle a layer of flour over the top.
- Turn the batter onto a lightly floured surface and roll it into a loose log about 2 inches in diameter. Cut it into 1 1/2" thick slices and pat them down(don't pat down too much) with your hands to form patties. Place the patties on the baking sheet and bake them for 40-45 minutes, until golden brown. Let them cook completely.
- To serve, slice each patty in half, toast it well, and smear with butter
- Note:
- A sprinkling of salt works wonder here. Make sure to toast it well to totally make sure the inside is done. Hide bread is similar to an English muffin in that if you don't toast it, it'll taste raw. Enjoy!
- Makes about fifteen 4-inch patties.
SULLIVAN ST. BAKERY BREAD
A European-style artisan bread boasting a thick, chewy crust with large holes created by Jim Lahey. Equipment needed: Two Medium Mixing Bowls (one to mix the dough and one for rising), 6-8 Quart Pot with Lid (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or Spatula (optional), Plastic Wrap, Two or Three Cotton Dish Towels (not terrycloth for it will stick), Parchment paper (optional). See last note for variations.
Provided by gailanng
Categories Yeast Breads
Time 15h45m
Yield 1 round loaf
Number Of Ingredients 7
Steps:
- Mix the first 3 dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Dough will look shaggy and sticky.
- Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest at least 12 hours at room temperature (approx. 65-72°F) or overnight.
- Remove the dough from the bowl and fold once or twice (my dough was very soft so I just folded it over in the bowl with a spatula). Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. (This is difficult due to its wetness, but it's not wise to add too much flour to the dough. The point is to scrape it out onto a generously floured surface and coat the dough with enough flour to keep it from 'mostly' spreading.) Generously coat a cotton towel with flour, wheat bran or cornmeal (about 1/4 cup); place the dough seam side down on the towel and dust with flour, being gentle so as preserve the air bubbles. (Note: Instead of placing on a towel, place the dough on a flour-dusted piece of parchment paper. It will be easier to transfer.) Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Don't rush, it's a slow rising dough.
- Preheat oven to 450-500°F Place the pot (see in description above) in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough (if using parchment paper, lift then place with paper) in the pot seam side up. Shake pot to evenly distribute dough, if necessary, but it should straighten out during the cooking process. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cool on wire rack.
- Variations: In Step 1, add either 1/4 cup chopped fresh rosemary; 1/2 cup roughly chopped pitted kalamata or other olives; 1/3 cup grated Parmesan and 1/2 tsp freshly ground pepper; 1 head of roasted garlic cloves (each chopped in half) or 1/4 cup oil-packed sun-dried tomatoes, drained well and finely chopped.
- You can also make a rustic version of this bread by replacing one of the cups of bread flour with whole-wheat flour and adding 1/4 cup each of wheat bran and flaxseeds.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of the recipe.
- Use Fresh, Quality Ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your bread. Look for organic or locally-sourced ingredients whenever possible.
- Follow the Recipe Carefully: Bread baking is a precise process, so it's important to follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
- Be Patient: Bread baking takes time. Don't rush the process or you'll end up with a dense, undercooked loaf. Let the dough rise for the full amount of time specified in the recipe.
- Don't Over-Knead the Dough: Over-kneading the dough will make it tough. Knead the dough just until it is smooth and elastic, about 5-7 minutes.
- Create the Right Environment for Rising: Yeast needs a warm, humid environment to rise properly. Place the dough in a warm spot, such as a turned-off oven, and cover it with a damp cloth.
- Bake the Bread at the Right Temperature: The temperature of your oven will affect the texture and color of your bread. Most bread recipes call for a temperature of 350-375 degrees Fahrenheit.
Conclusion:
With a little practice, you'll be able to bake delicious, artisan-style bread at home. Just remember to follow the tips above and be patient. The reward will be a loaf of bread that is crusty on the outside, soft and chewy on the inside, and full of flavor.
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